Basic pizza dough

makes 3  12-inch (30 cm) pizzas 

* 1 tablespoon active dry yeast, 

        or 1 oz (25 g) brewer’s yeast

* 1 1/2 cups (350 cc) warm water

* 3 1/2 cups (500 g) flour

* 1 tablespoon extra-virgin olive oil

* pinch of salt

The temperature in the kitchen should be around  68–75  F (20–24 C) for the dough to rise properly.

1. activate yeast in 1 1/2 cup of H20

2. set aside for about 5-10 minutes be sure it is frothy

3. prepare 3 1/2 cups of flour combine the activated yeast.... pinch of salt and olive oil....

4. optional.... you can add beer and herbs at this point

5. knead the dough 10 mins is fine the more kneading the better the texture... you can whistle while kneading the dough.... : )

6. form a ball with the dough let it stand for about 1.5 to two hours.